Dairy free Archives

Atchar recipes

Clear tomato soup with shaved beef and vegetables

Fish recipes

Roosterbrood

10 to 15 minutes

Big boy Hanoi burger with cucumber pickle

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

3 T light brown sugar
3 T fish sauce
1 large onion, finely chopped
2 cloves garlic, finely chopped
500 g pork mince
4 bread rolls
1 x 250 g punnet fresh bean sprouts
Coriander leaves, for serving

For the cucumber pickle:

1 cucumber
Juice of 1 large lime
2 T sugar
1 large red chilli, finely chopped
2 T fish sauce

Method

In a saucepan over a low heat, simmer the sugar, fish sauce and chopped onion for 5 minutes, then set aside to cool.
Add this mixture and the chopped garlic to the pork and mix well with your hands.
Divide into 4 and shape into patties. Transfer to a plate and cover with clingfilm. Set aside for at least 1 hour.
Grill the patties over hot coals until no longer pink inside.
Place the patties onto unbuttered bread rolls, top with bean sprouts and coriander leaves.
Serve with the cucumber pickle on the side.

To make the cucumber pickle: Slice the cucumber into long strips using a vegetable mpeeler. Mix the lime juice, sugar, chopped chilli mand fish sauce and drizzle over the cucumber. Chill until ready to serve.

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Roosterbrood

Big boy Hanoi burger with cucumber pickle

Big boy Hanoi burger with cucumber pickle

Ingredients

Method